Can I use frozen vegetables instead of fresh?

Yes, you can use frozen green beans and carrots if fresh ones aren’t available. Be sure to thaw them completely and pat dry with a paper towel before tossing them with the glaze. Keep in mind that frozen vegetables may cook faster and release more moisture, potentially reducing caramelization.

How can I make this dish vegan?

To make honey glazed carrots and green beans vegan-friendly, simply swap out the honey for maple syrup or agave nectar. Both alternatives offer a similar sweetness and will still provide a lovely glaze and caramelized finish.

Can I prepare this dish ahead of time?

Absolutely. You can prep the vegetables and the glaze up to 24 hours in advance. Store them separately in the refrigerator. When ready to serve, simply combine and roast. Leftovers also reheat well in the oven or a skillet, though it's best to avoid microwaving to maintain texture.

What can I do if my vegetables are browning too fast?

If the vegetables begin to brown before becoming tender, reduce the oven temperature to 375°F and loosely cover the baking sheet with foil. This allows the vegetables to continue roasting without burning the glaze. Also, ensure you’re not overcrowding the pan.

Honey Glazed Carrots and Green Beans – A Sweet & Savory Side Dish

Name: Honey Glazed Carrots and Green Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound fresh carrots: peeled and cut into 1-inch diagonal slices; 1 pound fresh green beans: trimmed; 3 tablespoons olive oil; 3 tablespoons honey; 2 tablespoons balsamic vinegar; 2 cloves garlic: minced; 1 teaspoon dried thyme; Salt: to taste; Freshly ground black pepper: to taste; Optional garnish: 1 tablespoon chopped fresh parsley or 1 teaspoon toasted sesame seeds

Description

Honey Glazed Carrots and Green Beans are a vibrant, sweet, and savory side dish made with fresh vegetables roasted to perfection in a honey-balsamic glaze. This easy yet elegant recipe is perfect for both weeknight dinners and festive holiday meals.

Ingredients

Scale

1 pound fresh carrots: peeled and cut into 1-inch diagonal slices
1 pound fresh green beans: trimmed
3 tablespoons olive oil
3 tablespoons honey
2 tablespoons balsamic vinegar
2 cloves garlic: minced
1 teaspoon dried thyme
Salt: to taste
Freshly ground black pepper: to taste
Optional garnish: 1 tablespoon chopped fresh parsley or 1 teaspoon toasted sesame seeds

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Instructions

Preheat oven to 400°F (200°C). Wash, peel, and cut carrots into diagonal slices. Trim the green beans.
In a bowl, whisk together olive oil, honey, balsamic vinegar, minced garlic, dried thyme, salt, and pepper.
Place the carrots and green beans in a large bowl. Pour the glaze over and toss until evenly coated.
Spread the vegetables in a single layer on a large baking sheet. Use two sheets if needed to avoid overcrowding.
Roast for 20–25 minutes, checking for doneness at 20 minutes. Carrots should be tender and green beans should have a slight snap.
For added caramelization, broil for the last 1–2 minutes, watching closely to avoid burning.
Remove from oven and let rest for a couple of minutes. Garnish with parsley or sesame seeds if desired.
Serve warm and enjoy!

Notes

Cut vegetables to uniform sizes for even cooking.
Don’t overcrowd the baking sheet—use two if necessary.
Taste glaze before roasting and adjust honey or vinegar as needed.
Can be served warm, hot, or at room temperature for potlucks.
Make it vegan by swapping honey with maple syrup or agave nectar.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150 kcal
Sugar: 9 g
Sodium: 140 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 0 mg